 | | Directions |
- Cut each biscuit in half, mold into bottom and up sides of 24 ungreased mini muffin tins.
- Mix together chopped crab and Swiss cheese. Place about 2 tsp. of the mixture into each mold.
- In another bowl, whisk together egg, milk, dill weed and salt.
- Spoon about 1 tsp. mixture on top of crab mixture. It will sink down as you pour it in.
- Bake at 375° for 15-20 minutes or until edges are golden brown.
- Let stand for 5 minutes before removing from pan. Serve warm.
|
|
|
Prep Time: 15 minutes
Cook Time: 15 minutes
Container: mini muffin tins, medium mixing bowl
Servings: 2
Serving Size: 3
|  | | Ingredients | | - | | 1 package (13 to 16 oz.) large refrigerated buttermilk biscuits |
| - | | 1 cup imitation crab meat - chopped |
| - | | 1/2 cup Swiss cheese - shredded |
| - | | 1 egg |
| - | | 1/2 cup milk |
| - | | 1 teaspoon dill - extra for garnish |
| - | | 1/4 teaspoon Lawry's seasoned salt |
| |
| |
